Healthy Cocoa Chocolate Chip Banana Pancakes Food

CHOCOLATE CHIP BANANA PANCAKES

Steps:

• Combine flour, sugar, baking powder and cinnamon in a large bowl.
• After mixing well stir in milk, banana, egg and vanilla.
• Fold in 1/4 cup chocolate chips.
• Heat a griddle, sprayed with oil on medium heat. Pour batter onto griddle making 3 inch rounds.
• Cook about two minutes or until tops are bubbly. Flip pancake and cook for another minute or until golden.
• Prepare remaining pancake batter as directed adding more spray if needed.
• Place on individual plates and sprinkle with remaining chocolate chips.

HEALTHY COCOA CHOCOLATE CHIP BANANA PANCAKES

Steps:

• In a small bowl whisk milk, egg whites, vanilla, and banana.
• In large bowl, mix flours, cocoa powder, sugar, flax seed, baking soda and salt.
• Add wet mixture to dry, and whisk just until dry ingredients are moistened, folding in chocolate chips.
• Pour pancakes onto greased griddle (at about 350-375°F) and let sit until lightly bubbling and edges have began to firm. Flip and cook until firm and browned. Top with jam or a sweet sauce.
• FREEZING INSTRUCTIONS: If you make these to freeze them, don't make the topping. Cool the pancakes on a wire rack, and then when they are completely cool, wrap them in tinfoil (I wrap them in packs of two for 1 serving) and freeze. Microwave until warm, then toast to unfreeze them.

CHOCOLATE CHIP PANCAKES

Steps:

• Add the first 4 ingredients to a mixing bowl; stir to combine.
• In another smaller bowl, whisk the eggs, milk, oil, and vanilla; add to the dry ingredients and mix well.
• Heat a non-stick griddle or skillet over medium-high heat.
• Spray lightly or brush with vegetable oil.
• Pour 1/4 cup batter onto griddle for each pancake.
• Scatter approximately 10 chocolate chips (the amount is subjective, add more if you like) on top of each pancake.
• Cook until bubbles form on the surface (about 2 minutes); flip pancake and cook until golden on the other side.
• Serve with preferred topping.

BANANA CHOCOLATE CHIP PANCAKES

Steps:

• Stir baking mix, milk, sugar, egg, and vanilla extract together in a bowl until batter is smooth; fold in banana and chocolate chips until just combined.
• Heat a non-stick pan over medium-high heat. Sprinkle a few drops water in skillet; they will dance and disappear when skillet is ready.
• Spoon just under 1/4 cup batter into the pan; cook until bubbles appear on the top of each pancake and bottom is golden brown, 3 to 4 minutes. Flip each pancake and cook until bottom is golden brown, 3 to 4 minutes. Repeat with remaining batter.

COCOA PANCAKES

Steps:

• In a small bowl, combine the first six ingredients. Combine the milk, egg substitute and butter; add to dry ingredients just until moistened., Pour batter by scant 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned. Serve with raspberries and yogurt.

CHOCOLATE CHIP BANANA PANCAKES FOR ONE

Steps:

• In a medium mixing bowl, whisk together the flour through salt.
• In a large mixing bowl, whisk together the egg white and buttermilk.
• Stir dry ingredients into the wet just until moistened. Fold in chocolate chips. Set aside to rest.
• Heat a large nonstick skillet or griddle over medium/medium-low heat. Coat with cooking spray.
• When hot, spoon the batter into the skillet by the 1/4 cupful. Evenly distribute most of the banana slices on top of the pancakes, reserving a few slices for garnish.
• When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.
• Flip pancakes and let cook for another minute or so, or until golden brown.
• Serve with the remaining banana slices and maple syrup.

COCOA PANCAKES

Steps:

• Sift flour, cocoa, sugar, baking powder, baking soda and salt into mixing bowl. Whisk in chocolate soymilk and oil until just combined. Stir in vanilla extract. Let batter sit 5 minutes before cooking.
• Spray large nonstick skillet or griddle with cooking spray, and heat over medium heat. When hot, ladle on 1/4 cup batter for each pancake. Sprinkle pancakes with several chocolate chips. Cook 2 minutes, and turn when tops begin to bubble and edges start to look dry. Cook 2 minutes more, and remove to plate. Serve with maple syrup or vanilla soy yogurt and fresh fruit.

CHOCOLATE CHIP PANCAKES

Steps:

• Preheat fry pan (griddle or skillet for Americans).
• Combine flour, sugar, cinnamon, baking powder and salt in a large bowl.
• Mix together wet ingredients and beat into dry mixture until smooth.
• Fold in chocolate chips.
• Pour or spoon batter into fry pan in desired quantity.
• Flip when top begins to bubble, then cook a minute more.